Warm the olive oil in a large pan over medium heat. Add the onion, garlic, black pepper, nutmeg, saffron and salt. Cook for about 3 minutes while stirring until the onions soften and start to caramelize.
Add the vegan shrimps and rice and cook while stirring for 1 minute, add the wine to deglaze the pan and cook until most of the moisture has been absorbed.
Add the vegetable bouillon cubes and water. Add about 200 ml of water at a time while continuously stirring. Keep adding until the rice has absorbed the water and becomes creamy but still has a bite to it. Once done add the parsley and vegan cheese, mix to combine and cover the pot to let the cheese melt into the risotto.
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